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Ginger Nut Review
|As a psychologist in east london i come accross many tensions between communties, such as gang warefare; this is known as the bohr effect. Many problems are resolved with psychological talks and social workers sticking there noses in!|
However, the best way to ease tensions between gangs is confrontation. I achieve this by sitting my clients down with a nice cup of tea and a plate of ginger nuts. The majority of biscuits either contain too much sugar, or fall apart upon dunking - this results in frayed tempers and tensions rising.
Gingernuts are therefore perfect for building bridges and bringing the love back into a community.
Keep up the good work,
Dr. WS Marett phD BSc Hons
|Nicey replies: What an inspirational tale of biscuit good. I have often thought that the gang violence in the US could be stopped if they all sat down and had an enormous fried breakfast with all the trimmings black pudding, baked beans, tinned tomatoes and of course lots and lots of pots of tea to wash it all down. I'm sure they wouldn't be too fussed about things one way or another after that.
Of course a mid morning feast of Gingernuts and tea would surely cement the peace.
I remember in the dim and distant past, we had a small discussion on mugs and the colour of them affecting the tea therein. After my hols i've arrived back at the comfort and safety of ncotaasd to see you are having a discussion on personal mugs. I was wondering if you or anyone else ever got to the bottom of this dark mug phenomenon? The way in which no matter how hard the bag is squeezed or how little milk is applied, the resultant brew is a pale, tasteless affair with a strange film over the top. I was given a mug a while back from my sister which was very smart indeed, a red and blue number. But despite my numerous attempts, a satifying cuppa could never be obtained and so at risk of causing offense I resorted back to the old faithful. Any thoughts? Has anyone ever made a succesful brew in a dark mug?
|Nicey replies: Yes well said Jim, this is an important element in tea presentation isn't it.
Custard Cream Review
|I am a big fan of the custard cream and specifically the dunking of them. Because of this I have a word of warning for those travelling abroad trying to find a biscuit of equal standard as those in the UK. A recent excursion to Australia found me trying several different brands of custard cream and none matched the texture to even the bargain brands in the UK. I discovered round versions and ones with different patterns and they all seemed to be slightly harder. This made dunking a more tedious process and several seconds were lost resulting in less dunked biscuits before the tea or coffee gets cold. I endured a year in this country under these conditions and it was only the beautiful scenery, relaxed way of life and incredibly friendly people that helped me through these torturous times. Keep up the good work|
I remember reading an interview with Damon Albarn about 7 years ago where he claimed to be addicted to tea, and said that it was important to make tea with water that was boiling, advice that I follow to this day. Because the water must be boiling, I always put the milk in last incase it cools the water and the tea is slightly less nice. Michael Barkers very good point about scalding the milk has delayed this evenings cuppa. I don't know who to believe. I'm considering making two mugs of tea when my other half gets home and conducting a blind taste test on him.
Actually, Damon Albarn also said that he always uses fresh water, never reboiling the water. I've always wondered what he does if he goes the toilet and the kettle boils? Does he throw the water away and start again? Or was he talking rubbish? Maybe we'll never know.
I'm off for a cuppa tea and some digestives. I think I'll make it my normal way, I don't think I can handle the excitement of a new brewing technique and The Weakest Link.
|Nicey replies: Yes well boiling water is very necessary for getting the best from the tea, George Orwell, is very insistent on this as well.
Interestingly when making tea up mountains as I'm prone to from time to time the water boils at a much lower temperature but the tea still seems to work. Maybe the boiling is necessary to help the volatile substances in the tea to be released, where as the temperature is not as crucial. Of course this is all negated if one is forced to use the local Lipton's Yellow Label tea which is fairly standard when abroad.
Abbey Crunch Review
|Having just read your fantastic review of the great Abbey Crunch I felt I had to write as this is the official biscuit of my home town - Colchester in Essex.|
The Abbey Crunch has enjoyed official biscuit status in Colchester for approximately 500 years. The monks of St John the Baptist Abbey were famous for their crunchy oat biscuits which were also baked and enjoyed by the townsfolk. All that's left of the Abbey today is its 15th century gatehouse and its biscuits.
The current biscuit is taken from a version baked by local firm Priory Biscuits until just after the second world war. The company was owned by a Frank Curtis who claimed to get the recipe from his mother. She in turn said that it had been handed down to her. McVities probably bought the
recipe after the company closed down, and a picture of the Abbey still appears on packets today.
I remember my father making these biscuits, and friends back in Colchester also remember grandparents, aunts and uncles baking them, making the Abbey Crunch a big part of Colchester's history.
Keep up the good work with the site, I look forward to reading more reviews.